Vegan Sponge Cake
Light, fluffy, and completely plant-based, this Vegan Sponge Cake is set to become your go-to dessert for any occasion. Made with simple pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar for the perfect rise, this cake delivers a soft, tender crumb without the need for eggs or dairy. Ready in just 45 minutes (including baking time), it’s ideal for birthdays, tea parties, or whenever you’re craving a classic treat that’s both delicious and cruelty-free. Serve it plain, dusted with powdered sugar, or dress it up with your favorite vegan frosting for a show-stopping finish. Whether you're vegan or just experimenting with plant-based baking, this one-bowl wonder is a must-try recipe for impressively easy and versatile results!
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Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened almond milk (or any plant-based milk)
- 80 milliliters Neutral vegetable oil (e.g., sunflower or canola)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
Directions
Step 1
Preheat the oven to 180°C (350°F) and lightly grease and line a 20cm (8-inch) round cake pan with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
Step 3
In a separate bowl or measuring jug, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Step 4
Gradually pour the wet ingredients into the dry ingredients, gently mixing with a whisk or spatula until the batter is smooth and lump-free. Be careful not to overmix.
Step 5
Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula.
Step 6
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8
Once cooled, the vegan sponge cake is ready to serve. Dust with powdered sugar, frost with vegan buttercream, or enjoy as is!
Nutrition Facts
| Serving size | (801.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2409.9 |
| Total Fat 84.9g | 0% |
| Saturated Fat 6.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2885.3mg | 0% |
| Total Carbohydrate 389.6g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 201.6g | |
| Protein 25.8g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 491.4mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 448.5mg | 0% |
Source of Calories